When chef-author Elizabeth Karmel talks about grilling, she’s not giving someone the third degree, unless it’s medium-rare. The “Queen of the Grill” enthusiastically encourages women to take their indoor cooking skills outside. “I want women to embrace grilling,” she says. “Once you master the basics of direct and indirect heat, you realize how easy it is.” Karmel acts on her words, her well-manicured hands doing a tango with the tongs to illustrate techniques of grilling filets in three distinct, flavorful ways.

When Karmel moved from her native North Carolina, she taught herself how to make the barbecue dishes she loved (and missed) so much. Karmel parlayed her craving into a career. She is the executive chef of Hill Country Barbecue Market in Washington, D.C., and New York and the author of three books. Visit Girls at the Grill[7] for information.

Several grilled-steak recipes follow, along with Karmel’s step-by-step instructions for juicy, perfectly seared beef filets. You’ll find techniques for stuffing filets, making compound butters, and getting the same caramelized crust you usually only find at a steakhouse. You’ll also see how to arrange coals in various configurations to establish areas of direct and indirect heat.

“Blue cheese and beef are a classic combination,” Karmel says. “Stuffing the filets takes two minutes and turns a basic steak into something much more sophisticated.” Wrapping the stuffed filet with bacon definitely gilds the lily. Does it get better than this? Yes—the steak takes a bath in Guinness prior to being stuffed. Stout gives a richness you would expect from a fattier cut of beef. Thyme-scented grilled sweet potato frites make a simple side.

4 (8-ounce) beef tenderloin steaks, cut 1 inch thick

1 (12-ounce) bottle stout beer (such as Guinness)

3 large sweet potatoes, scrubbed (12 to 14 ounces each)

4 tablespoons olive oil, divided

1-1/2 teaspoons crushed dried thyme, divided

1-1/2 teaspoons kosher salt, divided

1 teaspoon freshly ground black pepper, divided

2 to 2-1/2 ounces blue cheese, such as Stilton, Gorgonzola, or Maytag, cut into 8 small chunks

For charcoal grill, arrange hot coals in ring around perimeter of lower rack (indirect grilling). Test for medium heat above center of grill. Place potatoes directly on the grill rack in the center of the grill across cooking grates so they will not fall through (not over heat). Cover; grill 45 minutes or until potatoes are tender. (For a gas grill, preheat grill. Reduce heat to medium. For indirect grilling, turn off one side of burners. Grill potatoes over burner that is turned off.)

Remove steaks from beer. Cut pocket in each steak by slicing horizontally almost to opposite side. Place 2 chunks of cheese in each pocket. Wrap one slice of bacon around side of each steak; secure bacon ends with wet toothpick. Brush filets with remaining 1 tablespoon olive oil; season lightly with remaining 1/2 teaspoon thyme, 1/2 teaspoon salt, and 1/2 teaspoon pepper.

When potatoes are almost done, place filets on grill rack over direct medium heat. Cover; cook filets to desired doneness, turning once halfway through grilling. (Allow 10 to 12 minutes for medium-rare doneness [145°F] or 12 to 16 minutes for medium doneness [160°F].)

There’s a three-step process that creates the perfect steakhouse crust. First, sear the steaks over the flame (direct heat); then move the meat to the unlit section of the grill and close the lid (indirect heat). Finish the steaks under the broiler with a pat of butter for a steakhouse crust. “It’s crazy good,” Karmel says. Rubbing the steak with a combination of salt, dry mustard, garlic, and smoked paprika imparts added flavor and contributes to the crust.

For charcoal grill, arrange medium-hot coals on one side of the grill (indirect grilling). Place steaks on grill rack over coals (direct heat) and grill, covered, 1 to 2 minutes per side or until there are pronounced grill marks. Move steaks to indirect heat (no coals) and continue to grill, covered, 20 to 25 minutes or until an instant-read thermometer registers 135°F. (For gas grill, preheat grill. Reduce heat to medium heat. Adjust for indirect cooking by turning off one side of burners. Place steaks on grill rack over heat. Cover; grill as directed, moving steaks to indirect heat when grill marks form.)

Meanwhile, place asparagus on grill rack directly over heat across the cooking grates so they will not fall through. Grill 8 to 12 minutes or until tender, turning occasionally. Grill lemons, cut sides down, 1 to 2 minutes or until grill marks form and lemons are heated through.

“The whiskey butter tastes like a complicated French sauce,” Karmel says, “but it’s really just shallots steeped in whiskey and pressed into butter.” She advises letting the butter melt into the steak as it rests, then topping meat with a second butter pat for presentation. To make the butter, mash it with whiskey-soaked shallots, fresh parsley, garlic, salt, and pepper. Roll softened butter in waxed paper; chill. Serve each filet with a stack of portobello mushroom, potato, onion, and fresh tarragon.

Place butter on plastic wrap or waxed paper. Form butter into round log about 1-1/2 inches in diameter. Roll butter in plastic wrap or waxed paper. Refrigerate butter until firm and easy to slice, about 2-1/2 hours.*

Preheat gas or charcoal grill for direct medium heat. Tear off four 18x 36-inch pieces of heavy-duty foil. Fold in half to make 18x18-inch squares. Brush with olive oil. Place a portobello mushroom cap, gill side up, in center of each piece of foil. Top with half of potato slices, and half of onion slices. Sprinkle with salt and black pepper. Place 1/2 tablespoon butter on each stack. Top with remaining potato and onion slices. Sprinkle with salt and black pepper; top each stack with another 1/2 tablespoon butter. Top with sprigs of fresh tarragon. Carefully bring foil sides up to cover vegetable stacks. If needed, insert large skewer through vegetables to secure.

Grill vegetable stacks over direct heat about 30 minutes or until vegetables are tender.

Meanwhile, brush both sides of beef tenderloin filets with olive oil; season with salt and black pepper. Grill over direct heat 10 to 12 minutes for medium-rare doneness (145°F) or 12 to 15 minutes for medium doneness (160°F).